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Fish Neapolitan
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- #107746
Here's an interesting way to start a healthy, delicious meal, cook your onions and peppers in vermouth instead of oil. Simmering the fish in aromatic, basil-infused tomato juice makes it flaky and delicious while keeping dinner oil-free.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 tablespoons vermouth
1 onion, chopped
1/4 green bell pepper, chopped
2 tablespoons chopped fresh parsley
3 medium tomatoes, seeded and diced
1/2 cup tomato juice
1/2 teaspoon dried basil
1/8 teaspoon black pepper
1 pound fish fillets (sea bass, snapper, or perch)
directions
Heat the vermouth in a skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 2-3 minutes.
Add the bell pepper, parsley, tomatoes, tomato juice, basil, and black pepper. cook, stirring occasionally, for about 10 minutes.
Add the fish to the skillet. Reduce the heat to a simmer and cook for 5-10 minutes or until the fish flakes easily with a fork.
Serve the fish with the sauce.
nutrition data
165 calories, 3 grams fat, 9 grams carbohydrates, 22 grams protein per serving. This recipe is low in fat.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
September 5, 2010
We couldn't get any of the fish listed on the day we shopped so we used orange roughy. The recipe turned out great, the fish was flaky and "buttery" tasting. Another healthy meal!